Mexican food is my weakness. Totally! I love all Mexican food. I love going to Mexican restaurants and trying everything on the menu. But I also love to make Mexican food. This chicken enchilada casserole only requires 4 ingredients, so it doesn’t get any easier than this.

I love chicken enchiladas and this casserole is even easier to make than making regular chicken enchiladas because you just layer your ingredients. Even a kid could make this.

And if you want to have some fun, have a mojito while you make this, or with it, before or after or during, doesn’t really matter. If you have a sombrero you might even want to wear that and make this chicken enchilada while dancing to the Mexican hat dance song.

Ok, now I have that song stuck in my head. Anywho here’s how you make this awesome dish. Pretty simple, I cooked the chicken in the enchilada sauce, just so it gets that nice flavor from the sauce and it’s nice and moist, but if you want you could also use roast chicken and make this even easier. But you will love this chicken cooked in the enchilada sauce. It’s amazing.

Although that looks like a lot of chicken, it’s only 2 breasts. Once the chicken is cooked, you just have to layer your casserole. I started with a bit of sauce at the bottom of the baking dish just so that it’s all nice and gooey and the corn tortillas don’t stick to the bottom. I got 3 layers here so to layer is simple. After you put some sauce on the bottom of the dish, you layer with 2 tortillas, 1/3 of the chicken, 1/3 of the sauce, 1/3 of the cheese and repeat 2 more times.

I used Monterey Jack cheese just because I think it goes really well in Mexican food, it’s milder and creamier, so it’s perfect in this casserole.

After you bake it, I dare you not to eat a piece right away. I don’t think you can do it. The smell just drove my poor beagle crazy! Not only her, but me as well.

If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot. Pour Enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes. No water is needed, the chicken will cook in the Enchilada sauce. Make sure you stir occasionally so that it doesn't stick to the bottom.

Remove chicken from the pot and shred with two forks.

Preheat oven to 375 F degrees.

Start layering the casserole. Start with about 1/4 cup of the leftover Enchilada sauce over the bottom of a baking dish. I used a longer baking dish, so that I can put 2 corn tortillas across. Place 2 tortillas on the bottom, top with 1/3 of the chicken and 1/3 of the remaining sauce. Sprinkle with 1/3 of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese. Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese.

Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.

Serve warm.

Recipe Notes

I've made this casserole with both flour tortillas and corn tortillas. For a true Mexican inspired casserole I recommend using corn tortillas, however flour tortillas work as well. Some people have mentioned that flour tortillas turn out a bit soggier than corn tortillas, but I thought it was just fine.

I used a 5x7 casserole dish here, but please feel free to use a 9x13 or 8x8 casserole dish.

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

★ Did you make this recipe? Don't forget to give it a star rating below!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Your purchase helps support my work and helps in maintaining this blog, while at no extra cost to you.

Comments

This is one of our favorite recipes! Thank you! I like to make it with my homemade tortillas (Maseca) and homemade enchilada sauce (15-18 chiles guajillos, 2 cups of water, 8 garlic cloves, and one tsp. of salt).

You could, but I just wonder if it would get too soggy with the enchilada sauce and tortillas. What I would do is get all the ingredients ready, like cook the chicken and shred it and everything, and don’t actually layer it until before ready to place in the oven.